Jeremy presenting his cocktail for the IBC

Long before bartending even entered my mind the biggest thing in my life was organized sports, more specifically ice hockey. Being part of a competitive sports team taught me many life lessons that have helped shape my life and I often reference them in my day to day travels. Through the years my grandfather was always my biggest fan and one of the things he used encourage was offseason training to stay sharp and ahead of the curve. He used to always say “if you play with better players they will make you better without you even knowing it” Every summer I would train and actively play in summer teams, but it wasn’t until I started playing with players of a higher calibre that I truly evolved as a player. They indirectly pushed me to be better by holding me accountable for my mistakes and making me strive to be at their high level. How this pertains to bartending you ask?

Recently I joined the BartenderOne team and had the opportunity to take part in the International Bartender Certification. The IBC program is unlike any other Mixology/cocktail program in the business. It has single-handedly re-motivated me and inspired me to take bartending to the next level.

Molecular Mixology in action baby!

Part of that inspiration has to do with the information and techniques that were presented to me but most of it had to do with the people who were presenting that information. From Rob Montgomery and his unrelenting passion for spirits and creativity, to Matt Jones and his perfect combination of approachability and wealth of knowledge, to Gavin MacMillan (founder of BartenderOne) and his intense desire to rid the world of foul cocktails and inspire a new generation of master mixologists, I was able to learn from and pick the brains and minds of the best in the industry! I have since become a valued member of the BartenderOne team and quickly realized that everyone in the company shares that desire to continuously learn and be the best.

Chalk that up to another thing old grandpappy was right about…. “if you play with better players, they will make you better without you even knowing it”. I know it now!

Jeremy Browes

On April 4th, 2011 the BartenderOne Bar Chef Finals took place at Empire Lounge in Toronto in Yorkville. As students, the mixologists had completed tasting over five hundred different spirits, bitters, liqueurs, sweeteners, types of citrus, infused foams and spirits, along with homemade syrups.

As mixologists, the students were asked to create an original cocktail from each of the 5 spirit categories. The cocktails could have been made with anything that the mixologists could think of; but were required to hold dear the traditional balanced cocktail theory. While they did have guidelines for balance, there were none for flavour profiles or presentation. Mixologists could incorporate elements that were taught in class such as: infusion, fatwashing, bruleeing, molecular mixology, spherification, custom foams, misting and much more.

As the student mixologists watched tentatively, their cocktails were tasted by three of Toronto’s top mixologists; Rob Montgomery, Gavin MacMillan and Scott McMaster. The students were were delighted to see that their hard work and development had paid off. The judges were impressed by all of the thought and effort that was incorporated into the final cocktails. The mixologists showed that they weren’t scared to test some boundaries in coming up with their very own recipes, and here are the top cocktails entered:

VODKA COCKTAILS

Strawbarb Bullets by Krissy Calkins

STRAWBARB BULLETS - By Mixologist Krissy Calkins

2/3 oz Strawberry reduction (no sugar added)
1/3 oz Rhubarb reduction (no sugar added)
1 oz Vodka
Shaken on Ice
Strain into Chocolate Cups
Float - Vanilla bean infused simple syrup on top
Served on a bed of Gram Crackers

Rainbow 1943 By Elizabeth Saad

RAINBOW 1943 - By Mixologist Elizabeth Saad
1.5 oz Passion
1 oz Alize Blue
1 oz Sour Apple
0.5 oz Vodka
Rim glass with sugar
Blend passion with ice and add all the other items.

Lime/Peppercorn Caesar

LIME/PEPPERCORN CAESAR - By Mixologist Jeremy Browes
1.5 oz Lime/Peppercorn Vodka
2 drops of Tobasco & Worcestershire
4oz Clamato
Ms. Vickies rim
Rim glass with Ms.Vickies
Spice the ice and add Vodka
Clamato to fill

KAKUTURA (MISO HORNEY) - By Mixologist David Jennings
1.5 oz vodka
1 oz miso soup
.5 oz lemon
.5 oz simple syrup
rimmed with wasabi and soya dipped in muddled black sesame seed

GIN COCKTAILS

PHIL COLLINS FLOAT - By Mixologist Krissy Calkins
Juice ½ a Fresh Lemon
Soda - 1oz
Lemon Zested over top
Top with: 2 Scoops of Home Churned – Lime Basil Ice Cream
(1l table cream, cup sugar, 8 eggs, 10 limes zested, 6 leaves basil)

SCALLOP INFUSION JUNIPER - By Mixologist Elizabeth Saad
2 oz Gin
3 oz Tomatoes Juice Mix
2 or 3 pieces of Scallops
Orange Juice
3 dashes “Worcestershire Sauce”
Pour Gin over ice and 3 Dashes “Worcestershire Sauce”
Blend Tomato Juice with Scallop and pour over ice
Top off Orange Juice
Garnish : 1 long orange Twist in glass and one half tomato and Scallop beside the glass

SPASOUR - By Mixologist Jeremy Browes
1.5 oz Gin
.75 oz pear/cucumber syrup
.5 oz Lemon Juice
1 egg white
Add gin, syrup, lemon juice, and egg white
shake it like it owes you money
strain over ice

CARA COLLINS - By Mixologist David Jennings
2 oz lemon juice
2 oz simple syrup (caraway seed infused)
1.5 oz gin
rimmed with muddled caramelized caraway seed

WHISK(E)Y COCKTAILS

CHEWY BEAVERS - By Mixologist Krissy Calkins
Dried Cranberries Rehydrated (2days) with Crown Royal
Wrapped in homemade maple butter toffee
Served on a sheet of Brittle maple toffee with craziness

WISE MAN JOLT - My Mixologist Elizabeth Saad
1 oz whiskey
1 oz Kalhua
Red Bull
Build over ice
Scoop Vanilla or Coconut Ice Cream on top

POPCROWN - By Mixologist Jeremy Browes
3oz Caramel/popcorn Crown Royal
Jones Rootbeer caviar
Pour over 3 cubes of ice

CARNAGIE DELI MANHATTAN - By Mixologist David Jennings
1.5 oz corned beef rye
.5 oz sweet vermouth
2 dash bitters
serve with spicy deli mustard and pickle spear

TEQUILA COCKTAILS

HELL-O - By Mixologist Krissy Calkins
Tequila jello
1 cup Orange Infused Tequila
1cup Water
Pack of gelatin
2 Oranges Zested
Cut in Squares
Drizzled with:
Pomegranate Reduction
Tequila Simple syrup (50% tequila 50% vanilla infused simple syrup)

MR.MORRIS - By Mixologist Elizabeth Saad
2 oz Tequila
1 oz orange juice
1 oz simple syrup
1 white egg
Bitter angostura
Rim chill glass with orange peel.

Blend all the ingredients with ice for 10 seconds

Double strain in a glass and serve with a dash of bitters or sprinkle of cinnamon.
Garnish with 2 small orange wheels and grapes beside the Glass and cheese on the side

MANGRITA - By Mixologist Jeremy Browes
1oz Tequila

SANGRITA:
Tomato Juice
Lime Juice
Orange Juice
Boyo Hot Sauce
Tobasco
Peppper/Salt

SANGRITA SYRUP:
Jalapeno/Avocado Syrup
Shake and strain into ISO

TRUFA ROMERO MARGARITA - By Mixologist David Jennings
2 oz lime juice
1.5 oz rosemary simple syrup
.5 oz tequila
rimmed with truffle salt

RUM COCKTAILS

MATERRRRUM - By Mixologist Krissy Calkins
4 oz Fresh Watermelon Juice
1 Lime Juiced
1 oz White Rum
Shaken on Mint Ice (leaves sat in water overnight)
Strained out onto fresh ice
Toped with melon Liqueur Caviar

HAVING A RUM TIME
2 oz Rum Coconut Parrot Bay
1.5 oz Lychee Juice
0.5 oz Blue Curacao “Cocktail Caviar”
0.25 Triple Sec
Shake Rum, Lychee and Triple Sec and pour in Martini glass and Make the “Cocktail Blue Curacao Caviar” (Molecular Magic) with Alginate Solution and Calcium Chloride and add in glass
Garnish with 2 dark Blue Flowers…. in glass and beside the Martini Glass
Add blue grapes next to the glass for better presentation

PEANUT BUZZERCUP - By Mixologist Jeremy Browes
2 oz Peanut Butter/Chocolate rum
2 oz Milk
Crushed peanut garnish
Shake and strain into ISO

BLOODY DAIQUIRI - By Mixologist David Jennings
Muddle blood orange in a glass
2 oz rum
1 oz lime juice
.5 oz blood orange
2 oz simple syrup. orange, brown sugar and honey

The next Bar Chef IBC starts on April 25th. Limited seating is available. Click here to register.

Fancy some flair?

Justin Keane

Age: 29

Nationality: U.S.A

Employer: Carnaval Court at Harrah’s Las Vegas

Years Flairing: 6

I asked Justin A few questions and found out some interesting facts.

Why did you get into flair?

A. I got into flair because when i was barbacking in Hawaii i worked with a bartender who flaired a little bit and was totally intrigued by it. Then after a trip out here ( Las Vegas) for the bar and nightclub convention in 2000 i was all about it. i saw my first legends and told myself that i would be on that stage one day.

Other than yourself, who is your favorite flair bartender?

A. This question is a hard one because it changes all the time… if i had to pick though, it would have to pick two. As for competitions it would have to be Tom Dyer, he goes for it everytime and always has something very original and new to watch! When it comes to working flair, Adam Kotarski from Carnaval Court… this guy can ring high while flairing everything and not repeat a move for hours. All while remembering his regulars and taking multiple orders.

What is your favorite flair bar?

A. This one is a no brainer… Carnaval Court baby!!! Big flair, big money and big time fun even though i work there i still have a great time as a guest! The energy that comes off that bar sometimes is even better than some of the biggest comps I’ve been in. some day want to go to Maloney’s though… i hear its an awesome working flair bar.

What is your greatest flair achievement?

A. My greatest achievement would have to be getting hired at Carnaval… it’s something I wanted for years but never though I could get. Luckily one day John Arishita called me and asked me if i’d like to come in for an audition. I said yes of course;) To work next to some of the greatest bartenders in the world is truly an honor and am thankful for it everyday!

Burn baby burn

Where do I start?

One of the challenges that people face when learning how to become a flair bartender, is figuring out where to start. People are very eager to start juggling 4 bottles off the start, but that is bit of a stretch. Begin with easy, high impact - low risk moves that you will be able to execute with confidence with a little practice.

If a guest walks up to the bar, the first thing you do after you greet them, is offer up a coaster or cocktail napkin when asking what they’ll have. The coaster or napkin toss is an excellent move for those who are brand new to the sport. It is a fairly easy move to learn and execute, and doesn’t make noise when you drop it! Check out this cocktail napkin toss video from BartenderOne

RULES TO FLAIR BY…

1.Practice…Practice…Practice…Practice… Practice.

2. Even though you really want to show off your skills, NEVER flair drunk.

3. Never perform anything for your guests until you can land it 9 out of 10 times in practice.

4. Practice…

5. Don’t let the show slow down service.

6. Learn how to deal with drops. They happen. Make your guests laugh with you, not at you.

7. Save the risky moves for competitions, not for work.

8. If you think you have the move, practice it more.

9. Practice with plastic bottles. You can get them from BartenderOne’s barstore.

10. Have fun and keep practicing!

For some beginner, and advanced moves, please check out these videos. Practice makes perfect!

FLAIR BOTTLES

When you start to seriously get into flair bartending, you will need to invest in a few flair, or practice bottles. These bottles are great for practicing new moves and sequences, without worrying about having broken glass everywhere. Flairco is the original and largest designer of flair bottles in the world. Originally, there were only a few different bottles available.

B1 Flair Bottle

Today, there is a huge variety to choose from including different branded name bottles, glow in the dark bottles, customized logo bottles, light up bottles etc. Ranging in price from around $19.95 (basic), to $40.75(lighted), flair bottles are very durable and should last a lifetime. However, flair bottles are NOT un-breakable. They are shatter proof. I’ve used over 250 flair bottles to date, and I have had a few break on me. ( Don’t throw them off the roof in the dead of winter!! )

Recently, another brand of bottles has hit the market place as an in-expensive alternative to the original. They are known as “flip” bottles. They come in a variety of colors, and you can pick them up for around $10. My experience is that these bottles are inferior to the Flairco brand. Although they look and feel similar, there’s just something different about them. I’ve also seen them break far more often than the original. For your own flair bottles or any other bar products, check out our barstore.

RED BULL POUR

The “Red Bull” pour is another fairly easy move to help get you started. This move, when executed properly, can impress even the toughest critic at your bar. The key to this move is to moisten the hand, firmly slide the can into the center of the palm, and then hyperextend the fingers to achieve maximum suction.

If you don’t feel confident that there is a strong hold, don’t attempt the pour. This move can be done with any can, including tall boy beer cans.

Remember, if you are just starting out, never attempt moves for the first time in front of your guests. You should be able to hit any move 90% of the time before you perform it live.

Tom Dyer

BARTENDER PROFILE: TOM DYER
Age: 26 Years Old
Nationality: England:
Lives: LONDON (England)
Bartending: 8 Years
Flairing: 7 Years

Tom Dyer is one of the world’s best and most innovative flair bartenders.

I had the privilege to meet him at a flair competition in Toronto in 2005, and was lucky enough to pick his brain and have him give me a few pointers! Here is my interview with Tom Dyer.

Why did you get into flair?

I started working at a restaurant and was a buss boy and a bar back. When I turned 18 I had the choice to become a server or bartender. I started working on the bar, and enjoyed it, but I wasn’t hooked just yet. It was when I went to see the Roadhouse world final flair competition in November of 2000 that I decided that this is what I wanted to do. I turned down a job at a bank and quit my university, and have never looked back since.

Other than yourself, who is your favourite flair bartender?

This brings me back to the competition I mentioned at the Roadhouse in November of 2000. I saw Nicolas St Jean flair and was amazed by the show he put on, and to this day I still think it is one of the greatest routines I have ever seen. I do have a few other favourites such as Sebastian Oguic for his shear style and grace, I could watch it all day. A new guy coming up called Alex Searle for his dedication to be original and Tomek Malek and Marek Posluzny for the amazingly difficult and aggressive moves they bang out on stage.

What is your favourite flair bar?

Well I have a load of favourite places from all over the world. They include some of the obvious and some you may not have heard of.
They include:
Las Vegas - Carnaval Court for the crazy parties and biggest shots of Jager in the world.
London - Roadhouse, the home of flair in my opinion and the greatest competition around.
Romania - Interbelic, new to the scene, but mixes mixology and flair with some top tunes.
Prague - Coyotes for the great show.
Japan - Liner flips for their love of flair.
Taipei - Luxy for the amazing nights out and the flair shows every night.

What is your greatest flair achievement?
Well recently I reached my ultimate goal in flair, which was to win the Roadhouse world final competition. I have been trying for 7 years and I won the 7th time lucky. I have also made some other big achievements, such as winning the UK championship 6 times and winning over 50 competitions worldwide. Now that I have reached my ultimate target though I have set some new targets for myself, which I am keeping secret for now.

Check out Tom in action here !

Thirsty?

SOMETHING BLUE

A study was done in the bar industry with the purpose to find out what colour is the most effective to drive sales. Without question, the overwhelming result proved that blue was the way to go. As a bartender, if I make a blue cocktail such as a Banana Popsicle martini, or a Blue cosmo, without fail someone will see it and come up to my bar and ask for “that blue drink”.

Bombay Sapphire has done an excellent job at marketing their product by packaging it in the sexy blue bottle, making it one of the leading gin brands in the world.

Hypnotiq is another brand that has packaged their product in a sleek, blue design, and it is one of the most popular liqueurs on the market today. Nothing looks better on a lit-up back bar than a bottle of Hypnotiq or Bombay Sapphire.

SOMETHING WITH A KICK

In a search to find a “strong” cocktail, my guests will often ask me what is the strongest drink I can make for them. In theory, the strongest cocktail out there would have to be the Rusty Nail;

Enticing yes...

1.5 Oz. Scotch

0.5 Oz. Drambuie

Stir well

Because both ingredients contain 40% Alcohol By Volume, and there is no mix added, this cocktail has an overall strength of 40%ABV. In order to figure out the strength of a cocktail, you take the ABV%, add them up, and divide by the number of spirits or liqueurs you have. If you take a 40% vodka, and add 3 liqueurs at 20%, you will get 100/4=25%ABV. If you add any mix into the equation, it obviously will decrease the overall percentage of the cocktail.

So if you’re in the mood and you want to get your money’s worth, try an old classic The Rusty Nail.

SHAKEN…NOT STIRRED

If I had a dollar for every time someone used that line at the bar, I would have retired years ago. Every guy that watched Casino Royale insists on using the famous line the next time they go to the bar.

Bond, James Bond

First of all, martinis are not supposed to be shaken because air is added during agitation, causing the martini to get cloudy. It also breaks up the ice and little ice shards will pass through for you to choke on. Proper martinis are to be stirred gently to ensure the cocktail will be crystal clear.

The Vesper Martini is named after Vesper Lynd, a double agent and also Bond’s love interest in the movie. Bond invents the martini which consists of:

-3 parts Gin

-1part Vodka

-1/2 oz. Kina Lillet

-Shaken hard

-Garnished with a lemon twist

Tips please!

Tip literally stands for To Insure Promptness.

Most people who work in the service industry rely on tips as a major part of their income. Because this is a known fact, most servers and bartenders are paid minimum wage if not less.

That being said, we all have to keep in mind that a tip is a gratuity and is not mandatory.

Another thing to keep in mind is that if you give a server or a bartender a tip, it is not 100% theirs to keep. Servers must then turn around and give a percentage to busboys, bartenders, and hostesses, and in some cases they must tip out the house. (Give a percentage to the establishment.) Bartenders must give a percentage to barbacks and busboys, and usually must give some to the establishment also.

There is a perception from some people in the industry that a tip IS mandatory. I believe that if the service is adequate, than an average tip should be left. (Average being around 15%). If the service is excellent, then an above average tip should be left. However, if the service is terrible, I do not believe that there should be any tip left. If people tip when the service is terrible, then the server or bartender will not do anything to improve service. Hence, encouraging below average service.

If you are not sure who to tip, and how much, you can check out some guidelines by clicking here.

THE ROCK STAR

If you want to be treated like a rock star when you go to the club, make sure you tip the bartender BIG when you order your first cocktail. Some people wait until the end of the night to tip, but by then they’ve probably been waiting in line all night. This will ensure that the bartender will notice you, and you will most likely get front of the line access all night. So what qualifies as a BIG tip? The average tip is about $1 per drink. A good tip is usually $2 per drink. Any thing above $2 per drink will get you noticed. Some people will lay down a twenty at the beginning of the night and they pretty much get their own personal bartender for the evening. Check out this video on tipping etiquette.

THE FAKE TIPPER

This is the person who will be all nice when they order their cocktail, make small talk as you are giving them their change, pretend that they are fumbling around trying to figure out what to leave you, and then turn around and walk away.

If you are one of these people, you will probably have learned that this only works once. Once you have left the bar, the bartender has probably alerted all of the other staff as to what you’re up to. From this point on you will be served last, regardless of when you got in line. If you are too cheap to leave a tip, then maybe you should have stayed home. Bartenders work hard for their money, but they don’t work hard for no money.

Flair in action!

It seems every bar you go to these days, you will see someone throwing bottles in the air, jumping up on the bar, or lighting something on fire. Flair bartending is the term used to describe these actions. It is showmanship mixed with bartending to enhance the guest’s overall experience.

The earliest record of a flair bartender comes from the mid 1800’s. Legendary barman Jerry “The Professor” Thomas, who would pour fiery streams of boiling water and scotch into his own unique cocktail called the Blue Blazer. Most people will recognize flair from the movie “Cocktail”, starring Tom Cruise. It has come a very long way since those days and if you want to stay on the bartender’s good side…don’t call him Tom.

These days the FBA (Flair Bartenders Association), and the WFA (World Flair Association), are the recognized governing bodies on the sport, with memberships of over 12,000 bartenders in more than 100 countries. I am a member of the FBA and have been flairing for almost 8 years now. In that time, I have been able to pick where I want to work, I am the senior Flair instructor at BartenderOne.com, made various T.V. appearances, and even landed a Mike’s Hard Lemonade commercial!

The sport of Flair bartending has changed me in many ways. I am thankful for the opportunities that have come my way because of it. If you are thinking about getting into flair, I will warn you. It is highly addictive.

For those of you who are just starting out, there are a few things you may need to know. There are two types of flair. Working and exhibition. Working flair is high impact, low risk moves that can be performed quickly, not to slow down service. Where as exhibition flair has a much higher risk factor, and is usually only performed in competition.

Do you dare?

A lot of people spend too much time practicing exhibition moves and not enough on working flair, when working flair, is what is going to make you the money. It’s the little moves that keep your guests hovering around your bar with anticipation and money in hand. I’ll put it this way, if a guest walks into the bar and sees you juggling four bottles, what can you possibly do for an encore? It’s like walking into a movie at its climax. You need to start with small moves, and once you’ve mastered them, then move on to more difficult ones.

The finished product mmmm...

What makes a Negroni stand out above all other cocktails for me is the variety of flavors that hit your tastebuds as soon as the liquid enters your mouth. The sweet sensation that jolts you back to reality after that first sip is the sweet vermouth which is also present in that manly martini named the ‘Manhattan’.

While we had Lauren Mote in the kitchen here at BartenderOne we thought what better way to perfect that tantalizing Negroni than to create that sweet vermouth ourselves from scratch and adjust it to our own tastebuds? The process itself is actually pretty easy and the full ingredient list is below so give it a try, you won’t regret it!

The first step in creating this glorious vermouth was to make the plum syrup that would intertwine with the alcohol and give off that sweet flavour. You need to deseed 3 plums and warm them over a medium heat mashing into a paste once hot and then add two cups of water, 3 earl-grey teabags cut open to expose the loose tea and bring to a simmer. Once boiled strain the plum syrup and add two cups of sugar. The aromas off the syrup should now be wafting sweetly through your kitchen so get those tastebuds ready for some testing.

Slaving over a hot stove!

Next step is the vermouth itself; this is where the taste testing comes into play as you adjust the vermouths alcohol level according to what you feel when tasting. Lauren’s expertise was vital at this stage as she guided us through combining the wine, falernum, syrup and vodka (the base spirit). Depending on the taste at this stage Lauren advised BartenderOne that you may need to add more syrup or more spirit and voila your vermouth is ready to be served! You can find more tips on culinary applications on Laurens blog also; check it out: http://laurenmote.com/

Plum Vermouth

To Make Syrup:
3 ripe big black plums skins on over medium heat mashed into a paste
Earl grey black and green tea x3 teabags – cut open exposing the loose tea
2 cups water
Bring to simmer
Strain plum syrup
Stir 2 cups sugar into plum syrup

To Make Vermouth:
1125ml Red Wine – robust cabernet sauvignon
1 cup fortified falernum 250 ml
1.5 cup plum syrup
4oz vodka
To see how much syrup to put in test with another alcohol until desired alcohol level is reached -adjusting the taste with your neutral grain or sugar.
You may need to add more pure spirit or more sugar (syrup).
Go in ½ cup intervals.

The amazing fresh produce at St. Lawrence Market, ripe for the picking.

Here in Toronto we are particularly blessed with access to several excellent open and indoor markets. St. Lawrence Market and the Kensington District both offer fantastic selections of fresh produce, bulk goods, and specialty shops with every imaginable ingredient under the sun. You can almost always track down specific spices and preserves, thanks especially to the diversity of background in our city. However, at least half the fun of a trip to the market is the item you didn’t expect to see! Preserved Marasca Cherries, anyone? A hidden find at one of these well stocked purveyors could spark your next great cocktail idea!

Also, it is now well established in the restaurant industry that fresh, locally grown, seasonal ingredients have a massive impact on the taste of a cocktail. This mentality has extended to the bar for some time now, with Barchefs and Mixologists everywhere taking cues from the kitchen (and vice-versa of course)! Simply put, fresh fruit and vegetables make for better juices, sweeteners, and liqueurs. This means better infusions, bolder flavours, and a more exciting and healthful cocktail experience for your guests. Bars, Bartenders, and Bartending schools whose focus is on fresh ingredients are at the forefront of North America’s cocktail renaissance.

Fresh meats can be used in spirit infusions using fatwashing techniques.

BartenderOne took a trip to the St. Lawrence Market for a little inspiration, hoping to find some specific spices and herbs for a Rum infusion. Spiced Rum typically has a sweeter more mild taste than White Rum, and this usually comes with a reduced alcohol by volume percentage as well (Below recipe estimated at 35% ABV). Most Spiced Rums have a deep caramel base, with strong notes of vanilla at the forefront. Also cloves, cinnamon and nutmeg often make appearances as background characters in these tasty Caribbean concoctions. Below is the recipe to make a dark, rich and nutty caramel syrup, which is then used as the sweetener for a Spiced Rum. So take a trip to your local markets and see what you come up with! You might be surprised at what treasures end up in your basket…

Dark Caramel Syrup
(Note: This is the “wet” method of making caramel, the “dry” method with no initial water requires extreme attention  and monitoring of temperature)
- Add 600ml White or Caster Sugar and 200ml water to a non-reactive stainless steel pot
- Bring to a boil and simmer rapidly over medium heat, stirring frequently. Watch carefully as the syrup under the foam turns to a rich espresso brown, remove from heat well before it gets too dark (mahogany) or it will be burnt and bitter.
- Allow the caramel to cool for 5 minutes
- Stir in 10 ounces additional water to thin into a syrup, reheat to incorporate fully
(Eat any tasty, tacky bits that have developed on the spoon once they are cooled!)
Bottle and store in the refrigerator for up to 1 week. Use in place of simple syrup in cocktail recipes, or in Spiced Rum!

The ingredients for a warm, spicy and delicious home made spiced rum.

Spiced Rum
In an airtight, large mason jar, add:
- 2 Cloves, whole
- 3 Allspice berries, whole
- 1/2 petal Star Anise
- 1 whole Vanilla bean, split
- A 3 inch x 1 inch, pithless Orange rind
- A 3 inch x 1 inch, pithless Lemon rind
- 3 Black Peppercorns, whole
- 1 Cinnamon stick, whole
- 1/4 of a nutmeg, lightly crushed
- 3.5 oz of Dark Caramel Syrup (see above)
- 21 oz of White Rum

Leave for between 1 and 30 days, depending on the strength of infusion desired. Fine strain when ready to enjoy. Shake and taste daily to monitor its progress!